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Producer: Domaine Guillot BrouxGrape Varieties: 100% ChardonnayOptimum Drinking: Within 5 yearsWine Style: Complex textural whiteAlcohol by Volume: 13%Closure: Natural CorkCountry: France
Yellow stone fruit and floral aromas prelude a velvety flavour of citrus and vibrant minerality with hints of spice complexity. Unique Mâcon style.
Domaine Guillot was the first Burgundy domain to be organically farmed, during the early 1950s, when Pierre and Jeannine Guillot, began working vineyards which had been abandoned during the phylloxera outbreak years earlier. Their son, Jean- Gerard took over in 1978 and together with his wife Jacqueline Broux, they established the modern day Domaine Guilllot Broux. It was officially certified organic in 1991. Jean-Gerard was formerly a winemaker in Meursault, a factor which has influenced the controlled oak ageing which takes place at the Domaine today. The 17 hectare estate is now run by the third generation, brothers Emmanuel and Patrice. Emmanuel is the head winemaker, a position he returned to in 2000 after a distinguished career as a Sommelier in London and at the Michelin starred L’Ortolan, Reading. The Guillot brothers focus on showcasing the diversity of the Mâcon terroir.
The grapes for this cuvée come from an eight hectare parcel in the ‘lieu dit’ or named vineyard of ‘Les Geniévrières’, in Mâcon-Cruzille. The vines were replanted in 1983 on a site that had lain fallow since phylloxera swept through the region more than 100 years before. Prior to planting, it had not been treated with chemicals and is now certified organic. The vines are grown on steep slopes, in clay limestone soils.
A wet winter and spring built soil water reserves which was important for the forthcoming growing season. A cold snap in February allowed the vines to rest and the sap to descend. Warm weather in April increased the vine's development, which continued throughout the hot, dry growing season. Harvest took place under good conditions producing exceptionally healthy fruit. 2018 is an excellent vintage for both quantity and quality.
The wine was made organically. The Chardonnay grapes were whole cluster pressed, without clarification, into barrels. Fermentation took place with native yeasts on the lees. Malolactic fermentation occurred in the barrel, during which the lees were stirred regularly, known as ‘bâtonnage’. This added complexity and texture to the wine. The use of oak was judiciously monitored, with the wine spending 11 months in old oak.
Seafood or Dover Sole in a butter sauce.
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